Applesauce Muffins

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and endlessly customizable. The applesauce gives these muffins a naturally sweet flavor and soft texture, while the touch of cinnamon adds warmth. They’re perfect for busy mornings or when I want to bake something simple but satisfying. I also like that they can be made oil-free or even gluten-free, depending on what I have on hand. Plus, they make my kitchen smell amazing as they bake.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup applesauce
3 tbsp oil OR applesauce or mashed banana
2 tbsp milk of choice
2 tsp pure vanilla extract
2 tsp white or cider vinegar
1 cup spelt, white, or oat flour (for flourless, try these Keto Muffins)
1/4 cup sugar or unrefined sugar
1/2 tsp salt
1/2 tsp each: baking soda and baking powder
1/4 tsp cinnamon
optional handful raisins, crushed walnuts, shredded coconut, etc.

Directions

I start by whisking together all the liquid ingredients — applesauce, oil (or its substitute), milk, vanilla, and vinegar — in a large mixing bowl. Then I preheat my oven to 350°F and line a muffin tin with paper liners.

In another bowl, I mix together the flour, sugar, salt, baking soda, baking powder, and cinnamon. Once the dry ingredients are well combined, I pour them into the wet mixture and stir just until everything is evenly mixed. I make sure not to overmix so the muffins stay light and tender.

Next, I fill each muffin liner about two-thirds full, leaving a little room for the muffins to rise. I bake them in the center of the oven for about 20 minutes, or until they’ve domed nicely and a toothpick inserted in the center comes out mostly clean. If I’m making mini muffins, I bake them for just 10 minutes instead.

After baking, I let them cool in the pan for a few minutes before transferring them to a rack. I’ve found that if I loosely cover them overnight, the liners peel off easily the next day and the flavor deepens even more.

Servings and Timing

This recipe makes 8 muffins and takes about 20 minutes total, including baking time.

Variations

Sometimes I stir in raisins, chopped walnuts, or shredded coconut for added texture. If I’m craving a bit of sweetness, I’ll add mini chocolate chips or a sprinkle of cinnamon sugar on top before baking. For a dairy-free version, I use almond or oat milk. When I want extra fiber, I use oat flour instead of white flour. These muffins are also delicious with a handful of diced apples mixed into the batter for an apple pie twist.

Storage/Reheating

I store the cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 2 months. When I’m ready to enjoy one, I warm it in the microwave for about 10 seconds or pop it in the toaster oven until heated through.

FAQs

Can I make these muffins oil-free?

Yes, I replace the oil with the same amount of applesauce or mashed banana for a completely oil-free version.

Can I use whole wheat flour?

Yes, I’ve used whole wheat flour before — it gives a heartier texture and still tastes great.

Can I make these muffins gluten-free?

Yes, I use oat flour or a 1:1 gluten-free baking mix to make them gluten-free.

What can I add for extra flavor?

I like adding cinnamon, nutmeg, or a bit of allspice for a warm, spiced flavor.

How do I make them sweeter without sugar?

I sometimes use maple syrup, honey, or coconut sugar as a natural sweetener.

Can I add fruit to the batter?

Yes, I often add chopped apples, blueberries, or cranberries for bursts of flavor.

How can I make them higher in protein?

I mix in a scoop of vanilla protein powder or a tablespoon of nut butter.

Can I make mini muffins instead?

Yes, I bake mini muffins for about 10 minutes instead of 20.

How do I keep the muffins moist?

I make sure not to overbake them and store them covered once cooled.

Can I freeze these muffins?

Absolutely, I freeze them in a sealed container and thaw as needed — they taste just as soft after reheating.

Conclusion

These Applesauce Muffins are one of my favorite simple bakes — soft, moist, and full of comforting flavor. I love how easy they are to make and how versatile the recipe can be. Whether I enjoy them warm from the oven or grab one for breakfast on a busy morning, they’re always a delicious, healthy choice that feels homemade and cozy.